Distinction’s Recipe of the Day

Southern Distinction presents a new recipe every day from one of our sponsored restaurants of the week! This week we present Mirko Pasta from Watkinsville, Ga. along with other sponsors including Striplings General Store,  The Greenbriar, Hillside Orchards,  The Veggie Patch, and The Olive Basket.

Pork Stew with Potatoes, Vegetables and Black Olives
“Spezzatino di Maiale e Patate”

By Mirko Pasta & The Greenbriar


.1 Lb. Pork shoulder diced (Striplings General Store)
3 Potatoes
1 zucchini
1 red Bell Pepper
2 fresh tomatoes
1 onion
4 oz. fresh basil (The Veggie Patch)
5 oz. Kalamata olives
2 garlic clove
1 little branch rosemary (The Veggie Patch)
2 cup chicken stock
Chianti red wine


  1. In a Casserole dish, medium heat, put a little olive oil, rosemary and garlic.
  2. Add the Pork and a sprinkle of flour and let it cook for about 10 minutes.
  3. Add the red wine, let it evaporate and then add the chicken stock.
  4. Lower the fire, add all the vegetables diced previously and salt and pepper.
  5. Cover and let it simmer for about an hour. It looks very nice if you serve the stew in a Bread bowl like we do in Tuscany.


From Chef Alessandro Di Maggio: I was born on November 26, 1970 in the Southern blue coast of France, Nice. Since I was a little boy I grew up in a big Italian family, 4 brothers and 2 sisters. My mother, a small, beautiful Tuscan woman who resembles Sophia Loren, and my father from France with Sicilian origins, are both strict and passionate about family and food. No one was allowed to leave the table until the end of the meal. My father used to say: “Cooking is a mission to put good food in your heart, your eyes and your stomach.” Cooking is a passion and every normal recipe has to become special. When I cook I love to improvise. Every recipe always comes out a little different, depending on your mood. Customers can really distinguish the chef’s mood in the flavor profiles. If the chef is upset or frustrated then the food often comes out messy and sloppy. If the chef is passionate about his/her food and truly loves the dish then the customer feels this as well.

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